Fresh Cherry Pie Recipe

Fresh Cherry Pie Recipe

This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. —Josie Bochek, Sturgeon Bay, Wisconsin

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.

On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

"This pie is delicious! It's quite similar to the recipe I already make; however it also contains cinnamon and nutmeg (which my recipe doesn't). We thought it was a nice addition and I will definitely make it this way from now on! I did use 1/3 cup butter and 1/3 cup shortening in the crust and followed the tip in the previous comments to cook the cherries with the juice."

MY REVIEW

wilsonbrenda User ID: 8443683229229

Reviewed Jul. 9, 2015

"Excellent pie!! I don't even like cherries but this pie I love and it is very easy to make. I used cranberry juice instead and omitted almond and nutmeg. I used fresh sweet cherries and put them in the pan for the 2 minutes of boiling. First time making it and everyone loved it. The pie boiled over in the oven so be sure to use a sheet underneath it while baking. The cornstarch worked fine and had the perfect amount of 'gel'. YUMMY!"

MY REVIEW

proesner User ID: 10243169782

Reviewed Jun. 24, 2014

"I did not have cherry juice on hand and just used water. Tasted great."

tapioca instead of corn starch. Anytime we have a new neighbor move in I bake a cherry pie for them. It's a good way to get acqainted."

MY REVIEW

stephaerts User ID: 4372752139263

Reviewed Jul. 24, 2013

"Delish! I also cooked the cherries a few minutes on the stove as they would have been too juicy otherwise. I will for sure make this again."

MY REVIEW

juicyfruit007 User ID: 140452289926

Reviewed Jul. 10, 2013

"My husband just leaned over and said earnestly, "That was very, very good." He appreciates that it wasn't super sweet, like canned cherry pie filling, for instance. I appreciate that the pie isn't runny and held together nicely, just a couple hours out of the oven. I made the recipe as indicated, except for accidentally adding the spices and extract before cooking. I did add my cherries to the boiling mixture and cooked for a minute or two, as some of the previous reviewers mentioned, but I doubt that made a significant difference in the outcome. This was my first cherry pie and I will definitely make it again!"

MY REVIEW

katlaydee3 User ID: 374199963654

Reviewed Jun. 17, 2013

"This was really good. I took the advice of some other people and added the cherries while the pot was still on the heat for a few minutes. Unfortunately, I think that was a bad idea because there was not enough juice. In the future I will simply add the cherries after removing from the heat as indicated in the recipe."